Forbes contributors publish independent expert analyses and insights. Falling in love with travel every day. This article is more than 3 years old. Jacques Pépin in his Madison, Connecticut, home ...

Add Yahoo as a preferred source to see more of our stories on Google. jacques pepin in his kitchen - The Washington Post/Getty Images Jacques Pépin started his training at the age of 13 in his ...

At age 86, Jacques Pépin is tired of writing cookbooks. That’s why his next book about chicken won’t be about how to cook it—instead, it will feature a selection of chicken-inspired artworks by the ...

If we kept truffles in the fridge, we'd start storing the beer next to them too. Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the ...

Add Yahoo as a preferred source to see more of our stories on Google. We've said it before and we'll say it again. When we get in a cooking rut, we watch a few Jacques Pépin cooking videos and we're ...

MADISON, Conn. — Jacques Pépin, probably the most famous French chef in America, doesn’t want to be called “chef.” “I’m not a chef,” he says, sitting in his kitchen here. “I’m a cook. Chef means ...

Celebrity chef Jacques Pépin recently came back with a new TV series and companion book. Houghton Mifflin Harcourt Jacques Pépin has arguably taught America how to cook and eat well, earning more ...

Celebrity chef Jacques Pépin appears on stage at an awards ceremony - Alberto E. Rodriguez/Getty Images The multi-hyphenate food world celebrity Jacques Pépin's nearly 70 years as a culinary luminary ...

Jacques Pépin, who likely needs no introduction—let’s just say he’s one of the most accomplished and inspiring French cooks and educators to have ever rolled an omelet from a pan—is also an ...

I MET MY first AIDS patient on a bitter January morning in 1985. I was a third-year medical student rotating on the internal medicine service at Detroit’s Henry Ford Hospital. Unlike the Atlantic ...

MADISON, Conn. – Back in the woods, behind the kitchen, French and American flags fly over Jacques Pepin's petanque court. He launches his heavy, metallic ball toward a visitor's, popping it off ...

The chef walking through the Stop & Shop was asked, "Is this fresh enough?" Eating a leaf, the man said, "Yes. Good." Jacques Pépin ought to know. He's been at it for 70 years. "Thirty, forty years ...